Butter Chicken | Botterhoender

Gluten and Wheat free

This easy Butter Chicken recipe is quick to make and very mild, even my three little ones licked their bowls . Perfect for serving on a cold winters evening with Jasmine or Basmati rice and lots of fresh coriander.

Ingredients:

15 ml

coconut oil

15 ml

butter

1 kg

chicken thighs, cubed (without skin and bone)

10 ml

ground cumin

10 ml

ground coriander

10 ml

fresh ginger, finely grated

5 - 10 ml

garam-masala

1 x 410 g

can of tomato puree

125 ml

chicken stock

125 ml

coconut milk

125 ml

thick cream (raw)

salt & pepper to taste

Method:

Heat the oil and butter over medium heat in a large frying pan and brown the chicken. Add the spices and cook for two minutes. Add the tomato puree and stock.

Bring to the boil and simmer for 15 minutes. If the sauce is to thin to your preference, mix a tablespoon or two of cornstarch with some water to make a paste and add to the sauce and cook for two minutes before adding the cream and coconut milk. Add the coconut milk and cream and stir. Do not re-boil. Season to taste with salt and pepper and serve immediately on rice with fresh coriander.